Roast pumpkin wedges with feta and olives
Photo by Carolyn Robertson
A very simple side dish. Roast the pumpkin until it is tender and caramelised.
|¼ cup||Olive oil|
|1||Buttercup pumpkin, small, halved and seeds removed|
|3 cloves||Garlic, crushed|
|15 g||Feta, crumbled|
|¾ cup||Pitted black olives|
- Preheat oven to 190C. Slice pumpkin into even-sized wedges (I love how the skin roasts and caramelises but you can peel it if you prefer).
- Place wedges in a roasting pan lined with non-stick baking paper.
- Mix oil and crushed garlic together and drizzle over pumpkin, toss well to coat evenly. Season with salt and pepper.
- Roast for 20 minutes, then scatter pumpkin with feta and olives. Roast for a further 10-20 minutes, or until pumpkin is tender and caramelised.